-
-
My review
Calico Squash Casserole
DIXYDAHL1N
"My great-aunt made this for a family gathering and it's been a hit ever since, even with the kids! The water chestnuts add a different texture and my husband has even used whole baby carrots instead of shredded carrot. Easy and fast to make and a good way to use up all that squash from the garden!"
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 401 calsOriginal recipe yields 8 servings (8 to 10 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
- In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
- In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
- Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.
Nutrition Facts
Per Serving: 401 calories; 33.7 g fat; 20 g carbohydrates; 6.3 g protein; 51 mg cholesterol; 1085 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 170197 Ratings
-
-
-
-
-
Most helpful positive review
9/18/2002
My taste buds are still dancing!!!! This dish was fantastic even though I didn't have all the ingredients on hand. I couldn't put the carrots in because I'm allergic, didn't have water chestnuts...
Most helpful critical review
5/1/2007
I followed the recipe exactly.The mayonnaise & cream of mushroom soup completely take over the flavor of this recipe. Neither my boyfriend or I cared this recipe. How sad. Was nothing like othe...
Most helpful
Most positive
Least positive
Newest
9/18/2002
My taste buds are still dancing!!!! This dish was fantastic even though I didn't have all the ingredients on hand. I couldn't put the carrots in because I'm allergic, didn't have water chestnuts...
12/8/2002
I made this last night for our annual family Christmas party. My cynical relatives (especially the men) turned their noses up when they heard the list of ingredients, but they ate their words -...
5/1/2007
I followed the recipe exactly.The mayonnaise & cream of mushroom soup completely take over the flavor of this recipe. Neither my boyfriend or I cared this recipe. How sad. Was nothing like othe...
8/3/2006
Sauteed instead of boiled, to keep all the vitamins and flavor. No green onions on hand, doubled zucchini, halved melted butter. Not sure if the pimentos added anything, so I may leave them ou...
8/21/2003
I've made this several times and it's always turned out well, whether I made it for three or thirty (and yes, I DID make it for thirty). I've played around with the ingredients, but it's best w...
11/6/2002
Another great recipe! I served this to a husband and 2 preschoolers who don't like squash, and it was a huge hit! I've made it twice, and the second time I was almost out of "buttery round crack...
7/13/2005
One word - AWESOME! A staple for the summer dinner table. This recipe uses much from the summer garden/farmer's market and packs a big punch. You have the great flavor and the bonus of the va...
3/30/2007
Yum! I love it! I did leave out the water chestnuts and pimento peppers just for personal preference of taste.